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Portobello Mushroom Fries with Ponzu Dipping Sauce

Source of Recipe

Ed Brown - Seagrill Restaurant


List of Ingredients

PORTOBELLO FRIES:
8 portabello mushrooms
2 cups all-purpose flour
2 cups club soda
2 large eggs
1 teaspoon kosher salt
5 cups canola oil
sea salt

PONZU SAUCE (SOY DIPPING SAUCE):
1/2 teaspoon soy sauce
1 1/2 tablespoons ketjap manis
1/2 teaspoon Thai fish sauce
3 tablespoons mirin
1 teaspoon rice wine vinegar
1 slice fresh ginger, smashed



Recipe

For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
Add the ginger and marinate overnight.
Strain the sauce through a fine chinois or sieve.
For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
Cut the mushrooms like steak fries.
Lightly dust the mushrooms with 2 tablespoons of flour.
Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
Dip the Portobello fries in this tempura batter.
Blanch the fires in the Canola oil at 325 degrees F.
Drain on a dry towel and let cool.
Heat the oil to 375 degrees F.
Cook the blanched fries in the hot oil until they are golden brown and crispy.
Drain on a dry towel and season with the sea salt.